Domaine La Colombe – When Biodynamics Rhymes with Vaudois Finesse

Located in Féchy, on the Vaudois coast by Lake Geneva, Domaine La Colombe has been managed for over four generations by the Paccot family. Raymond, a historical figure of the estate, initiated the conversion to biodynamics in the late 1990s, completed in the vineyards in 2000 under Demeter certification. Today, Laura (and for some wines Violaine) represents the new generation, continuing the commitment and respectful approach to the vine.

The estate covers about 20 hectares of vineyards planted on a sloping landscape, characterized by varied exposures and heterogeneous terroirs: clays, limestones, and gravel, positioned in terraces towards the lake. The goal is to express the diversity of the terroirs with transparency and subtlety.

In viticulture, everything is designed to promote natural balance. Soil work is mechanical, without herbicides or synthetic products. Only biodynamic preparations (500, 501, horsetail infusions, nettle, yarrow), Bordeaux mixture, or sulfur are used in a reasoned manner. Harvesting is entirely manual, with sorting done in the vineyard in small crates.

In the cellar, no exogenous yeast is added: fermentations are spontaneous. Delicate pneumatic pressing allows for clear juices. Aging varies according to the cuvées: stainless steel tanks or foudres for whites, sometimes barrels for reds, always with little or no filtration. Sulfur is used at the end of aging, according to the needs of each wine.

The wines of La Colombe embody an elegant tension, a vibratory balance rarely achieved: precise, floral, and mineral whites, light and refined reds, which avoid excess to favor the expression of the terroir. The emblematic grape variety, Chasselas, finds a benchmark expression here: fresh, airy, saline, often with surprisingly fine aromatic complexity.

Iconic Cuvées

La Colombe Cuvée Sélectionnée – Chasselas
The symbol of the estate, from old vines, aged several months in stainless steel. Floral and lemony bouquet, saline mouth, lively acidity, airy texture, and remarkable digestibility.

Pinot Gris “La Côte”
Gentle pressing, natural fermentation, then aging on fine lees. Nose of pear, toasted bread, soft spice; ample but tense mouth, lemony and mouthwatering finish.

La Colombe Rouge Réserve
Typical blend (Merlot, Gamaret, Syrah, or even Gamay depending on the vintage). Partial aging in barrels, fine and elegant structure, ripe red and black fruits, spices, silky tannins, long and velvety finish.

Pinot Noir
Vinification with whole clusters (often partially destemmed), long fermentation, light aging. Delicate red: cherry, currant, undergrowth, fresh acidity, and saline sap.